equipment

  • 1 pan
  • 1 jug
  • 1 casserole

Ingredients

  • 300 g dried penne
  • 2 teaspoons of olive oil
  • 1 chopped onion brown
  • 1 crushed garlic clove
  • 1 tablespoon Moroccan seasoning
  • 1 tablespoon cornmeal
  • 375 ml light and creamy evaporated milk
  • 2 cup cooked shredded chicken skin off
  • 150g baby spinach
  • 1 cup * Parmesan cheese to serve

Method

  • STEP 1 Cook the pasta in a large saucepan of boiling salted water until tender. Drain.
  • STEP 2 Meanwhile, heat the oil in a large deep skillet over medium heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add the garlic. Cook for 30 seconds or until fragrant. Add the Moroccan seasoning. Stir well to combine.
  • STEP 3 mixture of corn flour and evaporated milk together in a jug. Add to onion mixture. Cook, stirring, for 2 minutes or until mixture boils and thickens. Stir in the chicken and spinach.
  • Step 4 Add pasta to chicken mixture. Toss to combine. Serve topped with parmesan.

Nutrition Facts

2255 kJ Energy 12 g Total Fat, 4 g saturated fat, 68 g total carbohydrates, 37 g proteins, 4 g Dietary Fibre, 464 mg of sodium, 77 mg Cholesterol

Notes

We have halved the amount of Moroccan condiment in this recipe from the original 2 tablespoons. Adjust to suit your taste.

See the original recipe:

  • Easy Creamy Chicken Pasta

    • COST PER SERVING: $ 4.15